When making my enchilada sauce to can (see canning in weekly adventures), I didn’t think it would matter if I make a large six-times batch. Whoops! :D It took me two weeks to completely air my home out from the aroma of spices. It embedded everything! I learned a great value of doing six small, separate batches. I followed this new advice of mine when making a large batch of taco meat for canning. Definitely priceless advice!
If you enjoyed this post, make sure you subscribe to my RSS feed!